In a mixing bowl, add the dry ingredients – oats, hazelnuts, almonds, coconut shavings, pumpkin seeds, sesame seeds, ground cinnamon, ground cardamom, and sea salt. Mix to combine.
In a saucepan, melt coconut oil on medium high heat, add agave and vanilla, and mix to combine. Pour wet ingredients over dry ingredients and stir to combine.
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and spread granola onto tray as evenly as you can. Bake for 15-20 minutes, or until golden. Remove from oven after the first 10 minutes and give it a quick stir to ensure all sides are evenly toasted. When golden, remove from oven and let cool completely. Break into pieces.
For the parfaits:
Divide yogurt between two jars. Top each with ¼ cup hazelnut granola and ¼ cup fresh fruits of choice.
Notes
Granola will keep for up to 2 weeks. Store in an airtight container at room temperature.